Butter Crunch Cookies

Recipe taken from Tastes of Home magazine.
Tested recipe shared by Sri via Jthorge

1 cup butter (2 sticks), softened (I used 250g)
1 cup sugar (I used 150g)
1 1/2 cups all purpose flour (I used 200g)
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups cornflakes, lightly crushed (I used 50g)
1/2 cup chopped pecans (I used honey peanuts 25g)

- In a large bowl, cream the butter and sugar until light and fluffy
- Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well
- Stir in the cornflakes and pecans
- Roll into 1 inch balls using spoon
- Place 1 inch apart on ungreased baking sheets
- Bake at 350F/180C for 10-12 minutes or until lightly browned
- Cool for 2 minutes before removing to wire racks.
Yields : 4 dozen

Mango Dessert

(1st Layer)
5g agar-agar powder
60g sugar
400g water
Sliced mango (optional)

Method:- Mixed all, stir and bring to boil over low heat.
- Pour little bit into mould, put the sliced mango. Let it half set before pour all into mould and allow to cool.

(2nd Layer)
1 packet Hollyfarms Mango Dessert
6g agar-agar powder
1litre water
3 small mangoes, diced

Method:- Mixed all, stir and bring to boil and until dessert dissolve.
- Add the diced mangoes into the dessert.
- Pour into top of the 1st layer and allow it cool before put into refrigerator

Notes : Usually if you make into small mould, no need to put agar-agar powder for the mango dessert.
Ingredient pictures:

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